Classic Homemade Salad Dressings

• In a small bowl, whisk together the vinegar, mustard and salt. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened). Stir in the shallots and black pepper.

For a Lemon-Basil Vinaigrette:

• Substitute lemon juice for the vinegar, add 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil.

For a Creamy Vinaigrette:

• Add 2 teaspoons pasteurized egg (Egg Beaters or similar), omit the mustard and add 2 teaspoons of heavy cream.

• In a small bowl, whisk together the mayonnaise, sour cream, vegetable oil, vinegar and salt until smooth and well blended. Stir in the shallot, garlic, black pepper and blue cheese.

• In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, hot sauce and vinegar. While still whisking, add the oil in a slow drizzle until the mixture has emulsified (thickened). Stir in the grated onion, garlic and black pepper.

• Add the parsley, tarragon and chives to the work bowl of a food processor. Pulse until finely chopped. Add the mayonnaise, sour cream, oil, vinegar, salt, garlic and freshly ground black pepper. Pulse until smooth and creamy.

• In a small bowl, whisk together the buttermilk, mayonnaise, oil and vinegar until well blended. Stir in the garlic and chives. Season to taste with salt and pepper and a pinch of cayenne if desired.